Indian egg curry

A vegetarian Indian curry: hard-boiled eggs simmered in a spicy, creamy tomato sauce. Inexpensive, fragrant and high in protein, it is a comforting dish served with rice.

Prep time: 15 min  |  Cook time: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 244 kcal · 15 g protein · 11 g carbohydrate · 15 g fat

Ingredients

• 8 eggs
• 2 tins of chopped tomatoes
• 1 onion
• 100 ml coconut milk
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp ginger

Method

1. Hard-boil the eggs and peel them.
2. Fry the onion, ginger and spices.
3. Add the tomatoes and coconut milk, then simmer for 12 minutes.
4. Add the whole eggs and simmer for 5 minutes.

Nutritional benefits

Eggs are an inexpensive, filling source of complete protein, the tomato sauce provides lycopene, and the spices (turmeric, garam masala) add an anti-inflammatory dimension. A complete, fragrant vegetarian curry, naturally gluten-free, to serve with rice. A good way to vary your protein sources.

Variations and substitutions

• With added spinach.
• With chickpeas for more substance.
• Spicier: add chilli.
• With yoghurt instead of coconut milk.

Storage and making ahead

Keeps for 3 days and reheats gently.

💡 Good to know

Roll the whole hard-boiled eggs in the sauce without breaking them: they absorb the flavours while still looking good.

Related reading

Discover more vegetarian recipes · high-protein recipes · gluten-free recipes · anti-inflammatory recipes.

The foods in this recipe: eggs · tomatoes · onion · coconut milk · garam masala.

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